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The Chef de Partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menus. You will assist the Head Chef and Sous Chef with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction.
Responsibilities
Prepare food for seasonally changing menus.
Preparation, production, and service of food to the standard required, in a timely and efficient manner.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments Ensure compliance with inhouse HACCP and food hygiene, health regulations.
Complete duties with an attitude of always striving to exceed standards to promote improvement and raise the quality of feedback from all guests.
Maintain day-to-day operational standards of the kitchen Manage own kitchen section during service Take responsibility covering all areas of kitchen operations.
Prepare reports including recording food temperatures.
Position Requirements
Experience managing the preparation and cooking of food in the kitchen
Must have excellent diligence, be disciplined, keen to share knowledge and learn new skills.
Strong dedication to your craft, willing to rise to the challenge and adapt easily to change.
Be enthusiastic about your career, be a team member and trustworthy. Always maintain a professional attitude.
- Competitive salary, plus tips
- 2 and half days off
- Staff meals
- Laundry service
- Dinner discount
